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ENDRIKA WIDYASTUTI, S.Pt , M.Sc , MP

INTRODUCTION ANIMAL PRODUCT TECHNOLOGY. ENDRIKA WIDYASTUTI, S.Pt , M.Sc , MP. FOOD SCIENCE AND TECHNOLOGY AGRICULTURAL TECHNOLOGY BRAWIJAYA UNIVERSITY 2011. THE OUTLINE. LECTURER. AGREEMENT. ASSESSMENT. COURSE TOPIC. REFERENCES. LECTURER. ENDRIKA WIDYASTUTI, S.Pt , M.Sc , MP

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ENDRIKA WIDYASTUTI, S.Pt , M.Sc , MP

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  1. INTRODUCTION ANIMAL PRODUCT TECHNOLOGY ENDRIKA WIDYASTUTI, S.Pt, M.Sc, MP FOOD SCIENCE AND TECHNOLOGY AGRICULTURAL TECHNOLOGY BRAWIJAYA UNIVERSITY 2011

  2. THE OUTLINE LECTURER AGREEMENT ASSESSMENT COURSE TOPIC REFERENCES

  3. LECTURER ENDRIKA WIDYASTUTI, S.Pt, M.Sc, MP ILMU DAN TEKNOLOGI PANGAN endrika_w@ yahoo.com endrikawidyastuti.wordpress.com 085 755 283 729 UTS DR. Ir HAPPY NURSYAM, MS FAK.PERIKANAN TEKNOLOGI PENGOLAHAN IKAN UAS

  4. AGREEMENT TOLERANSI TERLAMBAT 15 MENIT NILAI “E” HANYA UNTUK KASUS PRESENSI DAN MENCONTEK

  5. AGREEMENT BOBOT NILAI REMIDI UNTUK NILAI UTS JELEK KHUSUS SEMESTER INI TIDAK ADA

  6. ASSESSMENT ASSIGMENT INDIVIDUAL FREE TUGAS INDIVIDU!!!!! TIAP PERTEMUAN DISEDIKAN WAKTU 50 MENIT (UNTUK 5 MAHASISWA) PRESENTASI TOPIK SESUAI PERTEMUAN (KONTEN: bebas) Jurnal, artikel, teorikuliah, hasil PKL, produkbarudll MATERI TIDAK BOLEH SAMA NILAI MAKSIMUM 100 NILAI MINIMUM 85

  7. ASSESSMENT ASSIGMENT INDIVIDUAL KEAKTIFAN BERTANYA NON-PRESENTASI NILAI MAKSIMUM 90 NILAI MINIMUM 60 MENGERJAKAN TUGAS TERSTRUKTUR

  8. ASSESSMENT ASSIGMENT INDIVIDUAL BOLEH MAKAN DAN MINUM TAMBAHAN POINT: 1. 2. 3.

  9. MEETING TOPIC

  10. REFERENCES • Potter, N.N. 1986. Food Science. The Avi Publishing Company, Inc. Westport, Connecticut. • Hadiwiyoto, S. 1983. Hasil-hasilOlahanSusu, Ikan, DagingdanTelur. Liberty. Yogyakarta. • Hadiwiyoto, S. 1994. PengujianMutuSusudanHasilOlahannya. Liberty. Yogyakarta. • Tamime, A.Y. dan R.K. Robinson. 2002. Yoghurt Science and Technology (2nd Ed.) Woodhead Publishing Limited. Cambridge, England. • Winarno, FG. 1994. SterilisasiKomersialProdukPangan. PT. Gramedia. Jakarta. • Downing, D.L. 1996. A Complete Course In Canning and Related Processes (13th Ed.). CTI Publications, Inc. Maryland • Schiffman, L.G., danKanuk, L.L,. 2000. Consumer Behavior, Seventh Edition, Prentice Hall International, Inc. New Jersey • Suparno, 2000. IlmudanTeknologiPengolahanDaging, UGM Press, Yogyakarta. • Buckle KA, Fleet GH, M. Wootlon. 1985. DiterjemahkanolehHariPurnomodanAijono. IlmuPangan. UI Prees. Jakarta. • Lawre RA. 1974. Meat Science. PenebarSwadaya. Jakarta. • Schweigert BS, and JF Price. 1970. The Science of Meat and Meat Product. 2 nd Edition. WH Freeman and Company State of Amerika. • Eckles CH, WB Combs, H> Macy. 1951. Milk and Milk Product. 2 th ed. Mc Graw-Hill Book,Co.Inc.New York. • Judkins HF, and HF Keener. 1977. Milk Production and Proccesing. 4th ed. Jpnh Willey and Sons.Inc. New York • Hadiwiyoto, S. 1994. PengujianMutuSusudanHasilOlahannya. Liberty. Yogyakarta • Tamime, A.Y. dan R.K. Robinson. 2002. Yoghurt Science and Technology (2nd Ed.) Woodhead Publishing Limited. Cambridge, England • Romanoff AL, and AY Romanoff. 1963. The Avian Egg. John Willey and Son. Inc. New York • Downing, D.L. 1996. A Complete Course In Canning and Related Processes (13th Ed.). CTI Publications, Inc. Maryland

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